Skillet Zucchini with Chopped Tomatoes

• 1 tsp whipped light butter or olive oil (for vegetarian)

• 1 cup chopped onion

• 4 small zucchinis (each 6 inches or 15 centimeters long), thinly sliced

• 2 medium tomatoes, chopped

• Freshly ground pepper

In a large nonstick skillet, melt butter over medium heat; add onions and cook, stirring until softened. Add zucchini and cook for 2 minutes. Add tomatoes and cook for 3 to 5 minutes or until zucchini is tender-crisp. Season to taste with pepper.

Each serving contains about 50 calories, 1 g fat (Saturated fat 1 g), 0 mg cholesterol, 20 mg sodium, 11 g total carbohydrates, 3 g dietary fiber, 5 g sugars, 2 g protein.